Refreshing Fennel Salad with Oranges and Mint

Cut off the green fronds from the fennel and set aside. Halve the bulbs lengthwise, cut out the hard core, and slice or shave the fennel into approximately 1–2 mm thin slices. Place the slices in a bowl of ice water for 10 minutes to make them extra crisp. Then drain and let them dry thoroughly.

Core the apple and cut it into fine wedges.

Peel the oranges and cut out the segments. Squeeze the remaining juice from the membranes into a small bowl.